Tailoring structure and technological properties of plant proteins using high hydrostatic pressure

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 9, 2018, Pages 1538-1556

  Queirós, Rui P ^a   Saraiva, Jorge A ^a   da Silva, José A Lopes ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

aggregation; emulsifying activity; gelation; Protein's structure; solubility; surface hydrophobicity

Indexed keywords

AGGLOMERATION; EMULSIFICATION; GELATION; HYDROPHOBICITY; HYDROSTATIC PRESSURE; IONIC STRENGTH; SOLUBILITY; STRUCTURAL PROPERTIES;

EMULSIFYING ACTIVITY; ENVIRONMENTAL CONDITIONS; FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; NON-THERMAL TECHNOLOGY; SURFACE HYDROPHOBICITY; TECHNOLOGICAL PROPERTIES;

PROTEINS;

PLANT PROTEIN;

ANIMAL; CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; EMULSION; FOOD HANDLING; GEL; HYDROSTATIC PRESSURE; MEAT; OSMOLARITY; PH; PROTEIN INTAKE; SOLUBILITY; TEMPERATURE;

ANIMALS; DIETARY PROTEINS; EMULSIONS; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; HYDROSTATIC PRESSURE; MEAT; MOLECULAR STRUCTURE; OSMOLAR CONCENTRATION; PLANT PROTEINS; SOLUBILITY; TEMPERATURE;

EID: 85047265470     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1271770     Document Type: Article

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